Method of drying dough goods, especially macaroni.



No. 789,186. PATENTED MAYQ, 1905.

L. VON SUSSKIND. METHOD .OF DRYING DOUGH GOODS, ESPECIALLY MAGARONI.

APPLIUATION FILED DE(1.19I 1903.

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if s I I I zzyezz zo I W are ses wt/pf UNITED STATES Patented May 9,1905.

PATENT ()EEIcE.

LUDWIG VON SUSSKIND, OF ST. GEORGEN, NEAR ST. GALL, SWVITZER- LAND.

METHOD OF'DRYING DOUGH GOODS, ESPECIALLY IVIACARONI.

SPECIFICATION forming part of Letters Patent No. 789,186, dated May 9,1905.

Application filed December 19,1903. Serial No. 185,798.

To all whom, it may concern.-

Be it known that I, LUDWIG VON SUssKIND, a citizen of Germany, residingin St. Georgen, near St. Gall, in the canton of St. Gall, Republic ofSwitzerland, (whose post-oflice address is St. Georgen, near St. GalL)have invented certain new and useful Improvements in Methods of DryingDough Goods, Especially Macaroni; and I do hereby declare the IQfollowing to be afull, clear, and exact description of the invention,such as will enable others skilled in the art to which it appertains tomake and use the same, reference being had to the accompanying drawings,and to letters 5 of reference marked thereon, which. form a part of thisspecification.

My invention relates to an improved method for drying dough goods,especially such as are -of a tubular character, as macaroni, and will beparticularly set forth in the claims terminating this specification.

The object of my invention is to improve and simplify the method ofdrying such goods.

The drawings accompanying herewith illus- 2 5 trate a mechanism which Iprefer to employ in carrying out my invention.

Figure 1 is a longitudinal sectional elevation taken upon the brokenlines of Fig. 2, and Fig. 2 is a sectional elevation taken upon 3 thebroken lines of Fig. 1.

The improved method employed by me consists in general of placing themacaroni or other goods of this character upon trays in a carriage andin parallel relation with each other, so that their ends are exposed,and in this manner substantially filling the crosssectional area of areceiving-chamber and then producing a current of air through theopenings within and the interstices about the single 4 tubes, therebybringing the air into close con-- tact with the goods and producing aneffective circulation which quickly dries. The circulation of air may beproduced by any means desired, although I prefer to do this by themechanism herein employed, which comprises a car carrying the goods andmeans for moving the car back and forth within a dryingchamber. I willnow describe this mechanism in detail.

A carriage cl, having rollers b, movable on rails 0, and divided insuperposed compartments a, is approximatively entirely filled with thegoods 0 to be driedfor example, macaroni*whereby the faces of thesegoods form a Wall. After having removed the door f of the drying-chamberg the charged carriage is passed into the chamber 9 and then the door freplaced, so that the chamber 9 is hermetically closed. Now thecarriage, which by means of the felt girth it acts as a piston in thechamber g, is moved to and fro in this chamber by a threaded spindle i,to which by the aid of known means (not shown) a reversible movement maybe imparted. When the carriage cl is going to the left, the air which isinclosed between the carriage and the partition on the left side of thechamber Q will be compressed and driven in the counter-current to thedirection of movement of the goods and through the same to the right;but when the carriage d is going to the right the air which is inclosedbetween the carriage and the partition on the right side of the chamberg will be also compressed and driven in the counter-current to thedirection of movement of the goods through the same to the left.

With this method an effective, prompt, and equal drying of the goods isobtained.

If desired, fresh air may be sucked into and the used air pushed out ofthe chamber g as the carriage travels to and fro by means of the valvesZr; and Z.

What I claim is- 1. The herein-described method of drying tubular doughproducts which consists in arranging the individual pieces of theproduct within aclosed chamber, with the said pieces parallel orsubstantially parallel with each other, and then causing the mass topartake of reciprocatory movements within the charm ber in directionslengthwise of the pieces so as to cause the air within the chamber to bemore or less compressed during such movements and be forced through thepieces to dry the same.

2. The herein-described method of drying tubular dough products whichconsists in arranging the individual pieces of the product 7 within ahermetically-closed chamber with the said pieces parallel orsubstantially parallel with each other, and then causing the mass topartake of reciprocatory movements within the chamber in directionslengthwise of the pieces so as to cause the air within the chamher to bemore or less compressed during such movements and be forced through thepieces to dry the same.

3. The herein-described method of drying tubular dough products whichconsists in piling the individual pieces one upon another and parallelor substantially parallel with each other in a closed chamber until suchpieces practically fill the cross-sectional area of the chamber, andthen causing the mass to partake of reciprocatory movements Within thechamher in directions lengthwise of the pieces so as to cause the airwithin the chamber to be more or less compressed during such move- 20ments and be forced through the pieces to dry the same.

In testimony that I claim the foregoing I have hereunto set my hand this3d day of Sep tember, 1903.

LUDWIG v. SUSSKIND.

Witnesses:

W. SCHLABPRITZI, JOSEPH SIMON.

